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Penne with eggplant

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Ingredients for 4 servings:

  • 800 g eggplant(s)
  • 5 tbsp olive oil
  • 50 g Parmesan
  • 500 g tomatoes, pureed
  • 250g penne
  • 1 tbsp crème fraîche
  • some salt and pepper
  • Garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the eggplants and cut into small cubes. Heat the oil in a large pan and fry the eggplant cubes over medium heat for 5-7 minutes. Add the tomatoes and simmer over low heat for 8-10 minutes, stirring occasionally. Season the eggplants with salt, pepper, and garlic. Stir in the Parmesan cheese. Meanwhile, cook the pasta in plenty of salted water until al dente. Drain the pasta, then place it in a large bowl or plate. Pour the sauce over the pasta and garnish with the crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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